This is probably my favorite scone recipe. The ginger adds what I think is the perfect zing and textural contrast.
3/4 cup heavy cream, plus extra for the tops
12 ounces unbleached all-purpose flour
2.5 ounces sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest
6 ounces unsalted butter, cut into 1-inch cubes and frozen
4 ounces candied ginger, finely chopped into 1/4-inch pieces
Preheat oven to 400 degrees. Meanwhile, whip the cream until frothy, not quite to soft peaks. In a mixer fitted with a paddle, combine dry ingredients and stir on low to blend. Add lemon zest and butter and continue to stir until the mixture looks like corn meal. Transfer to a large bowl, add the chopped ginger and stir it in. Make a well in the center and add the cream. Fold the ingredients together until combined, then knead by hand once or twice, lightly, until the dough gathers into a ball. (If making small scones, divide the dough into two balls).
On a lightly floured board, pat the dough into disks (or a disk) about 3/4 inch thick and using a long knife, cut into wedges (cut the large disk into eight if making large scones, cut the half-size disks into six pieces each if making smaller ones). Arrange the wedges on a baking sheet and paint with additional cream. Bake for 14 – 16 minutes until slightly browned.
Makes 8 large or 12 smaller scones.